This beautiful dish currently features on the Summer menu at Church Road Winery Restaurant, Taradale, Napier, and was created by our Executive Chef, Jenny Parton.

The Quinoa feta balls are a delightful accompaniment to the dish. The crispiness of the quinoa and the soft “melt in your mouth” texture of the feta is a pleasure on the palate.

Quinoa Feta balls are a perfect accompaniment to your Antipasto platter, a tomato and basil salad, a cheeseboard or a beef or lamb dish. Try out this simple recipe, and wow your guests at your next dinner party!

6 garlic cloves, peeled and crushed

1 tsp Rosemary

150gr Feta

1/2 cup quinoa

Cook black quinoa. Dry off and fry in deep fryer or a pot of hot oil with a metal sieve until popped.

Whip feta with a fork, mix with crushed garlic and rosemary. Chill down. Roll into balls and before placing on your plate, coat in crispy black quinoa.